Jurnal Ilmu dan Teknologi Hasil Ternak
Vol. 6 No. 2 (2011)

Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica) as Coating Material

Lilik Eka Radiati (Program Studi Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Muhammad Junus (Jurusan Produksi Ternak Fakultas Peternakan Universitas Brawijaya)
Khotibul Umam Al Awaly (Program Studi Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)

Article Info

Publish Date
23 Feb 2012

Abstract

Gouda cheeses were coated with different coating materials consist of pliol, beeswax, and beeswax containing different concentration of propolis  by 0,2, 0,4 and 0,8%  and stored  during  ripening at 10oC period. The result showed that no different of moisture, fat and protein content, hardness, pH value of cheese products. The hydrolysis process at maturity caused decreasing of  pH value. Added propolis in the coating material could inhibited  mould and yeast growth significantly. Key words:  Gouda Cheese, propolis, edible coating

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Journal Info
Jurnal Ilmu dan Teknologi Hasil Ternak
Website

Abbrev

jitek

Publisher

Universitas Brawijaya

Subject

Agriculture, Biological Sciences & Forestry Education Other

Description

The journal will consider primary research and review articles from any source if they make an original contribution to the experimental or theoretical understanding and application of theories and methodologies of some aspects of animal products and technology-related field. It offers reader the ...